Process of removing bleaching chemicals from fruit or the like



SAUL BLUMENTHAL, E BRQQKLYN, NEW YORK.

PROCESS OF REMOVING BLEACHING- CHEMICALS FROM FRUIT OR THE LIKE.

No Drawing. Application filed December 7, 1926. Serial No. 153,218. I

Fruits such as raisins, cherries, apples, the liquid, the fruit is washed OK in fresh pears, pineapples, etcL, for shipment overwater. seas or generally for preservation purposes Thus, for example, lb. ofammonium 45 are usually treated with a bleaching chemical pers'ulphite dissolved in warm water may be substance as calcium bisulphite, sodium and suflicient for the treatment of about 250 lbs.

' potassium bisulphite, sulphurous acid, burnof bleached fruit.

ing sulphur or the like. Under the pure food If the sulphur dioxide is to be only partly laws of the different States of this country, removed the fruit during its treatment is re- 50 the food thus bleached is not allowed to be peatedly examined at hour intervals until the 1 sold for consumption until the bleaching desired percentage of sulphur dioxide is chemical has been" either wholly or partly reached. removed from the fruit according to the laws The sulphuric acid resulting from the oxiof the particular State. Hitherto, the removdation of the sulphur dioxide by the oxidizing 55 ing of the bleaching chemical has been done salt is liable to. affect the fruit during treatby repeated washing of the fruit in cold ment. To remedy this, it is advantageous to water, This is a very long and tedious proeuse, in addition to an oxidizing salt, an equal ess, the treatment extending over a period of proportion of alkaline salt, such as sodium from 4 to 10 days. I bicarbonate. The-alkaline salt reacting with '60 The object ofvmy invention is to provide the sulphuric acid forms a sodium salt and a process whereby the removal of the bleachcarbonic acid gas which have no injurious in g chemical from the fruit either wholly or 'eifecton the fruit and are drained off when -partly according to the legal requirement can the, desired percentage of the bleaching subbe done more effectively and in a much shorter stance is removed. 5 period of time. i I While hot water is preferable, cold water i I have found that a fruit, previously and in fact any water containing substance bleached as hereinbefore stated, can be quicksuch as sugar syrup orthe like may be used. ly freed from the bleaching substance if it is What I claim is treated with an oxidizing salt in warm water. 1. A process of removing from fruit sul- The bleaching chemical will be oxidized to phur dioxide for bleaching the same, consist- 30 a sulphate salt within a period of a few hours, ing in submerging the fruit in a solution of that easily dissolves in the Warm water and potassium chlorate and-bicarbonate of soda, can be drained 01f. stirring the fruit therein and after draining To carry out my process, I dissolve a comoff the liquid washing the fruit in fresh paratively small quantity ofoxidizing salt water. 5 such as, ammonium persulphate, sodium per- 2. A process of removing from fruit sulborate, benzoyl peroxide, sodium peroxide, or phur dioxide for bleaching the same, con- I potassium chlorate in warm water, pour this sisting in submerging the fruit in a solution solution into a container holding the fruit, of potassium chlorate,stirring the fruit therethen add warm water until the fruit is en-' in and after draining off the liquid Washing 4 tirely submerged. The fruit is left in this the fruit in fresh water.

solution a: few hours. During this period it In testimony whereof. I afiix my signature.

isv repeatedly stirred. After draining oil- SAUL BLUMENTHAL. 

